Speculoos

Name: Speculoos
Cook time: 2 h
Total time: 2 h
Yield: 40
Ingredients: 150 g Butter; 125 g demerara sugar; 1 egg (size M); 1 TEASPOON ground cinnamon; 1 pinch ground cloves; 1 pinch ground cardamom; 1 TEASPOON grated rind of 1 untreated lemon; 60 g crushed almonds; 300 g Flour; 1 TEASPOON Baking Powder; 30 g flaked almonds; 7-10 Tbsp Cling film; 7-10 Tbsp Flour; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 40

150 g Butter
125 g demerara sugar
1 egg (size M)
1 TEASPOON ground cinnamon
1 pinch ground cloves
1 pinch ground cardamom
1 TEASPOON grated rind of 1 untreated lemon
60 g crushed almonds
300 g Flour
1 TEASPOON Baking Powder
30 g flaked almonds
7-10 Tbsp Cling film
7-10 Tbsp Flour
baking paper

Directions

1
Beat the butter, sugar and egg with the whisk of the hand mixer for at least 10 minutes until frothy. Stir in spices, lemon peel and ground almonds. Mix flour and baking powder and knead with the dough hooks of the hand mixer. Form the dough into a ball with your hands, wrap in foil and chill for approx. 4 hours. Roll out the dough on a floured work surface to a thickness of approx. 5 mm.
2
Cut out dough with different motifs and place it on 3 baking trays lined with baking paper. Cover with flaked almonds and press lightly. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 15-20 minutes. Remove and let cool on a cake rack
3
waiting time approx. 4 hours